HOBART'S IRISH SODA BREAD
4 cups flour
1/4 cup sugar
1 TBL baking powder
1 tsp baking soda
1 tsp salt
1/3 cup butter
2 cups dark raisins
1 TBL caraway seeds
1 egg, beaten
1 1/2 to 1 3/4 cups buttermilk

In a large bowl, combine the flour, sugar, baking powder, baking soda & salt. Cut in the butter until the mixture has teh consistency of coarse cornmeal. Stir in the raisins & caraway seeds. Gradualy add teh egg & 1 1/2 cups of the buttermilk, stirring to b lend. The batter should not be dry so you might need to add about 1/4 cup more buttermilk. Knead briefly & put into 2 greased 8" round cake pans. Cut a bold cross on top of each & bake in a preheated 375° oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.~~Rumsey Rare Bites

The recipe I use is 3 1/2 cups flour..my grandmother used cake flour...I prefer 1/2 cake flour and 1/2 all purpose.
1 tsp sugar
1 tsp salt
1 tsp baking soda
8 to 10 oz butter milk

Mix the dry ingredients ( it's important to get the baking soda well mixed with the flour)
add the butter milk...stir quickly, dump onto a lightly floured board...knead for no more than 30 seconds...shape into a rough round on a baking sheet...or a peel so you can slide it onto your stone, cut the traditional cross into the top and bake at 450 for 10 minutes, turn oven to 400, or 375 if bread is browning fast and bake for another 30 minutes.
If you are using raisins, mix them with the flour before adding the buttermilk...and if you use raisins you will need 10 oz of buttermilk, because the raisins will absorb some.
I think I have enough buttermilk...and we are having an ice storm...maybe I NEED soms soda bread....with raisins!
Linda C

Soda Bread
3 cups wholemeal flour
1 cup plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
60g butter or lard
500ml buttermilk, sour milk or milk

Preheat oven to 200°C. Grease and lightly flour a baking tray. Combine dry ingredients, rub in butter. Make a well in the centre and gradually add enough milk to make a soft mixture which is not too wet. Mix until the dough is spongy. Flour your hands and knead the dough lightly on a floured surface. Shape into an oval loaf about 5cm thick. Place on baking tray. Brush with a little milk and slash the top in 2-3 places with a sharp knife. Bake for 50 minutes. If a smaller loaf is required, divide the mixture into two equal portions and bake for 20 minutes. Best eaten while still warm, but it will keep for several days.

Posted by
Eileen
(ecr531@webtv.net) on
Wed, Apr 11, 01 at 9:18

Hi all....
I am looking for a recipe for a yeast free bread, due to a yeast allergy. I know others have used baking soda. Can anyone help? TIA

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* Posted by
Jane
(jakeandjane@accesswave.ca) on
Fri, Apr 13, 01 at 22:57

Eileen:
Here's a bread recipe I found that uses baking soda AND baking powder. Haven't made it yet so don't know what it is like, but the reviews for it sounded OK. I got it from epicurious.com, searching under bread. (BTW, most Irish soda breads use baking soda instead of yeast.)
If you want a regular-shaped loaf of bread, bake it in a loaf pan. There would probably be a slight change in the baking time so keep a close eye on it.

Jane

IRISH SODA BREAD - A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds.
Add the buttermilk and stir the mixture until it forms a dough.
Turn the dough out onto a well-floured surface and knead it for 1 minute.
Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife.
Bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean.
Transfer the loaves to racks and let them cool.

Makes 2 loaves.

Gourmet
October 1991

Annie